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Meat

Singapore is one of those must-do-stopover-type places when travelling overseas. I would recommend giving yourself at least a day or 2 to be able to relax and take everything in. We had about 6 hours to get from the Airport and back, so we were a little confined to a tight schedule.

We decided to head to Glutton Bay in Marina Bay. Heaps of Hawker style fooderies in an outdoor area overlooking the water. Ridiculously cheap food too, very very friendly people, and if you are concerned about language barriers – pretty much everyone who lives there speaks clear english.

How can you go past Chicken Rice with some iced-tea in Singapore? I eat this in Sydney all the time and just had to try it in Singapore. Very delicious.

We were in Ikebukuro on a cold night so we decided to have something hot to eat. Our choice was a Japanese Charcoal BBQ restaurant. Also very easy to order. Just point to the pictures, and you cook the meat yourself on the charcoal grill on your table.

I can’t remember exactly what we had but what I remember is: intestine, heart, liver, corn, pork sausages, pork ribs, thinly sliced beef, bacon etc. I grew up eating the ‘regular’ pieces of meat as well as the other stuff, so the notion of eating something like chicken liver is not off putting to me. It’s such a waste to just eat particular parts of an animal and not eat the rest, because they tend to be the more tender, and less bland cuts of meat.

We finished the meal with some berry ice cream and a sundae in waffle cone.

Deep fried pork cutlet is one of those modern classics. Really simple, but very delicious.

As shown above. Typically it is served with rice, a side of cabbage, and some Miso soup. I would recommend having it (the pork cutlet) with “Sosu” sauce. It will be in a brown pot that looks like a tea pot (Don’t get it confused like I did, and pour it into your tea cup…)